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MINI FILLO SHELL CREAM CHEESE HORS D’OEUVRES Courtesy of Chef Dino Lubbat, Dinotto Ristorante, Chicago Ingredients
24 ounces cream cheese, softened
10 basil leaves, sliced into ribbons
1 medium sweet red bell pepper
50 Athens® Mini Fillo Shells (Traditional, Tomato or Spinach)
On a gas stove top or grill, lightly char the red pepper on an open flame until char marks form on the skin. Remove red pepper from the flame, place in small bowl and cover with plastic wrap for 5 minutes. Uncover pepper and remove the skin.
Cut pepper into thin slices. Pipe cream cheese into each Mini Fillo Shell. Top with criss-crossed basil leaf ribbon and roasted red pepper slice.
Serve chilled or at room temperature.
Tips
• Use cheese mixture or flavor cheese with herbs and seasonings.
• Instead of cream cheese, fill with shrimp or crab salad.
Yield: 50 hors d’oeuvres
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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